When the ancient Polynesians invented surfing, they often used a paddle to help them navigate. Fast-forward a few millennia, and Stand-Up Paddleboarding, or SUP, finds itself trendy again. Part of its increasing popularity is that standing upright allows surfers to spot waves more easily and thus catch more of them, multiplying the fun factor. Paddling back to the wave becomes less of a strain as well. The ability to cruise along on flat inland water, surveying the sights, is another advantage. Finally, its a good core workout. If youre sold on the idea, schedule an intro SUP lesson, free with board and paddle rental, and you may find yourself riding the waves like a Polynesian king.More

Many of us remember coming home from our elementary schools with freshly glazed pinchpots, cups, or whatever else our young imaginations could conjure up. Saturday mornings at the Randall Museum can bring that memory back, or create a new one for the youngsters. Ceramics make great gifts — especially on Mothers' and Fathers' Day. Hop on board for the Randall's once-weekly class, and for $6 and two weeks to have your work fired and glazed, you'll have all the materials you need.More

Tuesday, August 14, 2012

Chiefo's Kitchen will debut moi-moi at San Francisco Street Food Festival on Sat. Aug., 18. Chiefo Chukwudebe, who grew up in Nigeria and got started in the local restaurant scene through La Cocina two years ago, says that you can guarantee a discussion if you bring up moi-moi in Nigeria. Everyone loves the traditional black eyed pea pudding, everyone serves it at any sort of event, and everyone thinks his or her recipe is the best. Chiefo started cooking when she was six years old, and since the West African cuisine she serves at Chiefo's Kitchen is a rarity in San Francisco, we're going to have to trust her when she says she knows what she's doing.

Chiefo steams and purees black eyed peas to make a savory cake with a consistency that is chewy, but not spongy, and seasoned with tomatoes, onions, peppers and a hint of crayfish. The cake is then topped with a Nigerian tomato stew, crispy onions, crisped corned beef, and fried fish. The crunch of lightly fried toppings gives an interesting contrast in texture and the flavors are all fresh and different. "Really what I want is for people to try it," she says, "Because I just know they're going to like it."

click to enlarge

Chiefo's Kitchen

She will also be serving a spicy Suya beef skewer, which was a big hit at the 2010 festival. Suya is a spicy peanut pepper rub from Nigeria that is traditionally served on beef skewers, but Chiefo will put on just about anything. We purchased a packet of the spice at the La Cocina Kiosk in the Ferry Building and have been putting it on everything -- roasted potatoes, grilled fish, and even scrambled eggs. Chiefo also does a cooking demonstration at the kiosk every Thursday from 12 p.m. to 2 p.m. and will be handing out coupons that can be redeemed at the Street Food Festival for a free packet of Chin-Chin, sweet, deep-fried vanilla nutmeg nuggets that are typical in Nigeria. You can also try her prepared food at the hot bar at the Noe Valley Whole Foods.

Like us on Facebook

Slideshows

Sub Pop recording artists 'clipping.' brought their brand of noise-driven experimental hip hop to the closing night of 2016's San Francisco Electronic Music Fest this past Sunday. The packed Brava Theater hosted an initially seated crowd that ended the night jumping and dancing against the front of the stage. The trio performed a set focused on their recently released Sci-Fi Horror concept album, 'Splendor & Misery', then delved into their dancier and more aggressive back catalogue, and recent single 'Wriggle'.
Opening performances included local experimental electronic duo 'Tujurikkuja' and computer music artist 'Madalyn Merkey.'"